Soupa Louvana (Yellow Split Pea Soup) is a traditional Cypriot recipe for a classic soup of yellow split peas in a vegetable stock base flavoured with lemon juice and olives. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Yellow Split Pea Soup (Soupa Louvana).
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This is another classic Lenten soup from Cyprus. Though its popularity on the island means that today it is often prepared and served year round.
Ingredients
2.5l vegetable stock or water (for the Lenten version, meat stock at other times of year)
250g yellow split peas, washed
100g onions, finely chopped
6 black peppercorns
75g rice
4 tbsp olive oil
4 tbsp corn oil
120ml lemon juice
20 black olives, pitted
salt, to taste
Method:
Add the washed yellow split peas to a pan and pour over the stock or water. Gently bring to a boil then reduce to a simmer, cover and cook for 45 minutes. During this time skim the surface of the soup 2 or 3 times to remove any traces of scum. By this time, the yellow split peas should have broken down and the soup will be thick. If your split peas are old, then soak them in a bowl of water over night before adding.
Now add the rice and cook for 15 minutes more. Ten minutes before removing the pan from the heat fry the onions in the mix of olive oil and corn oil until lightly browned then turn them (with their oil) into the soup.
Pour in the lemon juice and stir to combine. Ladle into warmed bowls and garnish each serving with the black olives.
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